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Thread: Best meatloaf recipe ever!

  1. #11
    Super Member Wanabee Quiltin's Avatar
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    Your recipe does sound interesting. I got hooked on Paula Deen's recipe for meatloaf, she actually has more than one, and we like all of them. The regular meatloaf is the best in our opinion, you put in a can of diced tomatoes and it is so juicy and delicious. Guess I will be making some soon.

  2. #12
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    I've used this recipe several times, and every one of them has turned out well. My wife and I prefer the chicken stuffing mix since it has a little sage in it. I have to confess that I do add more herbs and spices before I form and bake the loaf. We usually get two meals out of one meat loaf: one when it's fresh out of the oven and another in the form of a delicious meat loaf sandwich the next day.

  3. #13
    Super Member cherrio's Avatar
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    yum, meatloaf, mashed potatoes, gravy, corn and hot bread. ok, now I'm hungry. A roast is on deck for tonight but I see a meatloaf on Saturdays menu! I may have to try the stuffing mix idea! love meatloaf sandwiches. kinda like turkey after thanksgiving. It was MEANT for leftovers!! lol
    You never stand taller than when you stoop to help a child.

  4. #14
    Super Member MartiMorga's Avatar
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    I think they all sound good and think cherrio is right - meatloaf is in the near future and it was MEANT for leftovers.
    God Bless Quilters and Sewers
    Marti

  5. #15
    Super Member wendiq's Avatar
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    QuiltE.......I like the idea of using the crock pot and putting the meatloaf on the upside down bowl. How long and at what temperature, do you cook this loaf? I usually make one using 1.5 to 2 lbs. of very lean burger. Instead of bread crumbs, I use saltine crackers and catsup in the mix. Sometimes I throw in a bit of BBQ sauce. Depends on my mood at the time....LOL! I've always baked it at 350 degrees for an hour.....but if I'm not going to be home, the crock pot sounds great!

  6. #16
    Super Member jbj137's Avatar
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    LindaR I use that receipe all the time, but
    like mine a little spicer, so I add some
    onion (chopped), tomato juice, and
    worchestershire sauce.

    Sometimes I add green bell pepper too.

    The bread mix makes it fluffy & light.
    J J (jbj137)

    I am a G.R.I.T.
    G = girl R =raised I = in T = the S = South

  7. #17
    Senior Member cpfrog's Avatar
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    SLOW COOKER/CROCKPOT

    1 pound Bob Evans Original Recipe Sausage® Roll
    1 pound ground beef (Chuck or sirloin)
    1 cup ketchup, divided

    1 (1.25 ounce) envelope dry onion soup mix (Lipton®)
    1/2 cup dry bread crumbs
    2 eggs
    DIRECTIONS
    In large bowl, combine sausage, beef, 1/2 c. ketchup, soup mix, bread crumbs and eggs.
    When well combined, shape into loaf to fit your slow cooker (round or oval). Place into slow cooker. 


    Cover and cook on low heat 4-6 hours.
    Spread remaining 1/2 cup ketchup on top of meatloaf 30 minutes before serving.
    Cover and continue cooking on low heat for 30 minutes. Bob Evans recipe
    cpfrog - "Those who sew together, grow together." - Amy Dickinson

  8. #18
    Power Poster Jingle's Avatar
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    I use 90% fat free hamburger. I guess it is really ground beef. Oatmeal instead of bread crumbs, chopped onion, green pepper, V-8 juice - instead of tomato juice. Sometimes Worcestershire Sauce. Sometimes I use a pack of Onion Soup Mix. Egg hold it all together. Some like Ketchup on top, I don't like it and never use it on half of it.
    I agree, it meant for sandwiches. We have it often in the winter.
    Another Phyllis
    This life is the only one you get - enjoy it before you lose it.

  9. #19
    Super Member
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    Thanks for the recipe. I use ground turkey instead of beef, hubby loved my 'new' meatloaf recipe.
    The recipe is on the back of the chicken 'low sodium' Stove Top box.

  10. #20
    Power Poster QuiltE's Avatar
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    WendiQ ... like you, mine usually is a mix of whatever-is-in-the-vicinity at the time and whatever-mood-I-am-in! The hardest part is finding the bowl that will fit in the crock, and big enough to support the loaf yet shallow enough to fit the height restrictions of the crock and the meatloaf thickness! Once you have that figured out, then you know for the next time. One crock I use upside down custard cups to hold up an upside down plate. Mine are usually one pound of ground plus the add-ins, cooked on high, for about 2 or 3 hours. Your time will vary with the larger amount and dependent on the power and insulation of your crock. First time you make it, don't have a set dinner time, just know you can eat once it's ready. After that you have your time guide to use.

    Ladies ... I also do the same suspension method when cooking a chicken in the crock. Makes it much like the roast chickens you get at the grocery deli counters. So moist, and delicious!
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